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Southern Chicken Dressing

Author Notes:This was my grandma's recipe which was handed down from her mother. Growing up, I watched her make it for us in a large roasting pan. Grandma was a school lunch lady, so she cooked enough for an army. After she passed away, it was up to me to make the dressings for the Holidays.
Our family likes dressing moist, so if you enjoy yours drier, feel free to add less chicken broth and you may want to cook your dressing longer. Also, this recipe calls for cornbread. I added my simple recipe that doesn't call for much sugar. A sugary cornbread would not taste good. My grandma was the one who decided to put chicken in the dressing. I doubt no one knows the difference. The price for turkey breasts were high compared to chicken pieces. I first used chicken breasts but found that chicken thighs turn out juicier when baked. I added more chicken broth and spices than you may need. I would hate for anyone to run out, especially on the morning of a holiday. Also, the bread and cornbread can be crumbled the day ahead as well as the eggs, chicken, onions and celery. —chrissyb

Serves: 15

Ingredients

Cornbread

2
cups yellow cornmeal

1
cup self rising flour

2
cups milk

1
cup vegetable oil

1
tablespoon sugar

2
teaspoons salt

1
tablespoon baking powder

1
egg

3-4
tablespoons bacon grease to oil the bottom of skillet

Southern Chicken Dressing

1
pan of cornbread

1
loaf of stale Italian bread

2
hard boiled eggs

1
raw egg

4
cups cooked chicken thighs cut into rough cubes

1
cup chopped celery

1
cup chopped onions

3-5
teaspoons ground sage

2
teaspoons ground black pepper

1/2
teaspoon ground salt

3-4
14 ounce cans of chicken broth

In This Recipe

Directions

Cornbread

Preheat oven to 350°F.

Grease bottom of a cast iron skillet with the bacon grease. Set aside.

Mix dry ingredients together.

Add the oil, egg and milk to the dry ingredients in the bowl. With a hand mixer, combine all ingredients until the batter is smooth.

Spoon the batter in the cast iron skillet.

Place the skillet in the oven and bake for 45 minutes.

Southern Chicken Dressing

Preheat oven to 350°F.

Boil 1 cup onions and celery until soft and translucent. Strain the water and set the celery and onions aside in a small bowl.